en garde: defending against the heat
with fresh melon, herb and prosciutto skewers
The forecast is nothing short of blazing heat in both Los Angeles and France. Too hot to cook. Too hot for heavy food. A plate of ripe melon with thinly-sliced prosciutto is a classic summer pairing. Inspired by the triple digits and my fencing daughter, melon, herb and prosciutto skewers are this week’s simple pleasure. Read the rest of this entry »
summer provençal tian: more than a dish
In Provence there is a regional speciality simply known as “tian.” The name actually refers to the dish the food is cooked in rather than the food itself (a “tian” is a shallow baking dish). This week we are modifying the classic tian but staying true to the flavors of provence and a provençal tian is this week’s simple pleasure. Read the rest of this entry »
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